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Baked Walleye
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by Tom Kavanaugh*
This is one of my favorites with walleye. Bass works, too, and so do pike and large panfish. It's a colorful and delicious recipe fit for the fish you keep this fall.
To serve four . . .
1 small onion, halved and thinly sliced
2 tbsp. olive oil
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp fresh ground pepper
1/4 tsp. crumbled dry oregano
4 leaves fresh basil, thinly sliced
4 walleye fillets, 6-8 ounces
1 c. dry vermouth
3 tbsp. tomato sauce
» Preheat the oven to 350F and oil a shallow 3-quart baking dish. Meanwhile, in a large skillet, sauté the onions in oil for about 5 minutes on medium heat.
» Add peppers, garlic, salt, pepper, and herbs, cooking uncovered until the peppers are nearly tender.
» Place the fillets in the prepared dish, spoon the mixture over the fish, and pour in the vermouth and tomato sauce.
» Cover the fish with buttered wax paper and bring to a simmer for 1 to 2 minutes. Then place the fish in the oven for 6 minutes.
» Push the pepper mixture aside and bake the fillets 3 more minutes.
» Transfer fish and vegetables to a serving platter and keep them warm. Drain the cooking juice into a small saucepan and cook to reduce by half. Spoon the sauce over the fish before serving.
*Tom Kavanaugh is the executive chef at Kavanaugh's Restaurant at Kavanaugh's Resort (www.kavanaughs.com) on the shores of Sylvan Lake near Brainerd, Minnesota, home base for In-Fisherman. Kavanaugh's is open from Memorial Day to Labor Day and off season for special occasions. |
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